Rice Mantua Style (Lombardy)

Ingredients

Water- 4 cups

Salt

Rice- 2 1/2 cups

Italian pork sausages- 1/2 pound

Butter- 3 tbsp

Grated nutmeg- pinch

Ground cinnamon- pinch

Grated parmesan cheese- 3/4 cup

This is a traditonal dish of the country around Mantua. It takes its name from the "piloti"- the men who winnow the rice.

Pour the water into a flameproof, earthenware casserole or a large, heavy pan, add salt and bring to a boil. Pour the rice into the middle of the pan so that it forms a heap. The tip of the rice should just show above the water; if not, ladle out a little of the water. Cook rapidly for 5 minutes, then take the pan from the heat. Shake it a little to settle the rice and cover the top of the pan with a cloth folded in four. Clamp on the lid and wrap the pan in another cloth so that the rice will continue cookig off the heat. Leave for about 25 minutes before uncovering the pan. Rice varies and times for cooking can only be approximate. When cooked, the rice should be almost dry.

While the rice is cooking, skin the sausages and crumble them lightly. Fry gently in the butter, then stir in the nutmeg and cinnamon. Pour this mixture over the rice, add the grated cheese, stir well, cover the pan again and leave to settle for 2 minutes.

Serves 4 to 6.